Trevor's Kitchen- The Art and Soul of Cooking

The ultimate "meal in one" wrapped in pastry so that you can eat "on the go"

An age-old classic that was developed hundreds of years ago to fuel the Cornish tin miners as they toiled underground all day

CORNISH PASTY

For the pastry

250g strong flour

85g butter, 1cm diced

85g lard, 1cm diced

6g salt

100ml water

For the filling

150g diced beef, finely sliced

75g ground beef

130g yellow swede, .5cm diced

90g white turnip, .5cm diced

90g potatoes, .5cm diced

125g onions, diced

8g salt

10g black pepper

Method Preparation time: 1 hour - Baking time: 50 minutes

For the pasty
Mix the flour with the butter and lard, work the mixture with your fingers until the mixture becomes a "sandy" texture"
Add the salt and water, mix together and knead for 5 minutes
Allow the pastry to rest for one hour in the fridge
For the filling
Cut the ingredients as stated above
Mix together well so all the ingredients are evenly distributed
Construction & Baking
Roll out the pastry until 3mm thick, cut in a 18cm round
Fill as per picture
Egg wash 1/2 the circle, fold and "crimp" the pasty
Egg wash, rest and egg wash again
Bake for 15 minutes on 200oc then reduce the temperature to 170oC for a further 30 minutes
Allow to cool for 15 minutes before serving